Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sourdough | 1 slice (36g) | 93 |
| Rye | 1 slice (32g) | 83 |
| Salt | 1 tsp (6g) | 0 |
| Caraway Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1250gr rye flour
- 1 tblsp. crushed caraway seed
- 1 satchel dry yeast
- 3/4 liter boiling water
- 350gr sourdough
- 2 tblsp. salt
- oil to grease the tin
- 1/8 liter water
- 2 teasp. cornflour
- =
Directions
Put the flour in a large bowl and mix with the caraway seed and yeast. Make a dent in the middle and pour in the boiling water. Stir while it is cooling down. Add the sourdough to the chunky flour. Add salt and knead thoroughly.
Put in a bowl that is dusted with flour, and leave covered overnight in a warm spot to rise.
Knead the dough for about 20 minutes the next day, until it comes away from the bowl. Form a ball of the dough and leave in a covered bowl in a warm spot to rise for about an hour. Knead again and finally leave to rise for another 30 minutes.
Pre-heat the oven to 250C. Shape the dough into a round, high loaf. Put on a greased baking sheet and score the top.
Take care, this has to be done quickly to avoid heat loss from the oven:
Put the sheet in the middle of the oven and pour 1 cup of boiling water on the bottom shelf of the oven. Close the oven door and leave closed for 5 minutes. Open the oven door on place another cup of boiling water on the bottom shelve and close the door.
Reduce the temperature to 200C after 15 minutes and bake the bread for another hour.
Mix the cornflour with some cold water to make a paste. Boil 1/8 liter of water and bind it with the cornflour paste. When the bread comes out of the oven, brush the cornflour over the bread for a lovely sheen.